The forcemeat can be made with left-over cooked meat, preferably veal. The meat is finely chopped, mixed with a little chopped onion, seasoned with chopped parsley, thyme, marjoram, fennel, caraway seed, and 1 yolk of egg to bind. It is cooked in a little butter, and well seasoned with salt and pepper. When well browned, lay a spoonful of the mixture on a cabbage leaf previously blanched in salted water, wrap it well round the forcemeat, gathering up and folding the ends, and tie with string as in making a parcel. When done, line a saucepan with the rashers, put the stuffed cabbage leaves over them, add the white wine, and simmer very gently for ½ an hour. To serve, arrange the stuffed cabbage leaves on a dish, remove the string, strain the gravy over them and serve with boiled rice.